Safe Food Handling Tips

  • Wash hands thoroughly with soap and water for at least 20 seconds after handling raw meat products.
  • Refrigerate perishable foods at 40 degrees Fahrenheit or below.
  • Thaw frozen foods in the refrigerator. A microwave or cold running water may be used to thaw frozen products FOR IMMEDIATE USE ONLY.
  • Place a pan underneath raw meat products on the lowest shelf of your refrigerator away from food that does not need to be cooked.
  • Use a clean food thermometer to ensure your food is thoroughly cooked. Food thermometers may be purchased at many retail stores.
  • Review the minimum cooking temperature (see below) guide published by the USDA. This guide lists the minimum cooking temperature for various types of foods.
  • Cool leftovers promptly in small portions. For example: Slice a roast into thinner portions before placing it into the refrigerator.

Minimum Cooking Temperatures recommended by the USDA

Product

°F

Eggs & Egg Dishes

Eggs

Cook until yolk and white are firm

Egg dishes

160

Ground Meat & Meat Mixtures

Turkey, chicken

165

Veal, beef, lamb, pork

160

Fresh Beef

Medium Rare

145

Medium

160

Well Done

170

Fresh Veal

Medium Rare

145

Medium

160

Well Done

170

Fresh Lamb

Medium Rare

145

Medium

160

Well Done

170

Fresh Pork

Medium

160

Well Done

170

Poultry

Chicken, whole

180

Turkey, whole

180

Poultry breasts, roast

170

Poultry thighs, wings

180

Stuffing (cooked alone or in bird)

165

Duck & Goose

180

Ham

Fresh (raw)

160

Pre-cooked (to reheat)

140

Seafood

Fin Fish

Cook until opaque and flakes easily with a fork.

Shrimp, lobster, crab

Should turn red and flesh should become pearly opaque.

Scallops

Should turn milky white or opaque and firm.

Clams, mussels, oysters

Cook until shells open.